These are a treat and delight all meat eaters! The Yorkies will freeze for up to 3 months or keep in the fridge for 4 days. They will need refreshing in the hot oven to crisp them up again! This recipe makes 10 mini ones.

You will need:

  • 33g plain flour
  • 1/2 egg
  • 38ml milk
  • 25ml water
  • 1tbl beef dripping or goose/duck fat
  • Salt and better
  • Chopped chives
  • 100ml crème fraiche
  • Grated horseradish
  • Roasted beef
  1. Pour the flour into a bowl and make a well in the center
  2. Break the egg into it and beat and gradually incorporate the flour, and then beat in the milk, water, chives, horseradish and seasoning
  3. No need to leave the batter to stand, but will hold for a couple of hours in the fridge
  4. Add the dripping to the roasting tin and place in a hot (220C) oven, get sizzling hot
  5. Pour the batter into the sizzling hot fat. Return to the oven
  6. The pudding will take 10-15 minutes to rise and become crisp and golden
  7. To make the horseradish crème fraiche, combine the cream with freshly grated horseradish to taste
  8. Serve as soon as possible: if it has to wait around too long it loses its crunchiness, but you can just flash it through the oven to crisp up again and freezes well.
  9. Serve with beef and crème fraiche

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